I started doing 6 Banana Peppers 3 years ago because of this channel. The following year I did 10 Banana Peppers, 10 Bell Peppers. This year I have 15 Jalapeno Peppers, 15 Jalapeno Numex Lemon Peppers, 10 Jimmy Nardelos, and 11 Bell Peppers. Going to dehydrate a bunch to make spices and definitely will be trying out sauces. Really enjoy the channel. If you ever wonder if what you're doing is impactful, the answer is absolutely yes! Please know we are grateful for your uploads. Thanks!
@@PepperGeek I hadn't noticed, props to you guys. 200k is a SUPER ACHIEVEMENT. I hope it keeps going and you get a gold play button ... to keep your silver one company.
Tried a similar recipe last year with Cayenne's. A fermented version (3 weeks) and a non fermented version. Fermented was way better. I'm team ferment!
Can't wait to try this out. I have learned a lot from you and your husband, all of the tips and information, and dont forget the recipes . Appreciate all you do. Peace and love from Ohio!
I made an all-red and an all-green fermented Fresno chili sauce last October that we are still using. Frost was coming so they all had to be picked regardless of color. It was a basic recipe of chilies cut in quarters, garlic, ginger root, black pepper, and allspice berries one month ferment. For one month ferments I go to 3.5% saltwater solution. Then drain (saving the liquid), blend with a Vitamix, adding some of the saved liquid and rice wine vinegar to taste. It's not too spicy and is great for general use. Well, mainly by my wife. I like the hotter stuff personally. Honestly if stored in the fridge it should last easily a year or so if needed. When you add extra vinegar it goes down to around 3.3 pH. And yes, I always heat my ferments to 170F or higher to stop fermentation. Don't be afraid of the seeds and pith, that's my motto anyway.
Looks great. Will try once I get some peppers to that stage. Did a fermented hot sauce last year and left it almost 3 months accidentally. Loved the flavour but very very spicy. I will always be team ferment for all the benefits it gives.
For the ferment try adding interesting add-ins like pear, mango, apple, pineapple, turmeric and ginger root, etc. It can tone down the heat level and make for a really interesting sauce. I have even made a Trinidad scorpion concoction fermented with red onion and red beets. It was a hit.
I can't wait to do this. Might have to swing by the farmers market to see what kind of good fresh peppers I can get. Maybe one half or whole habanero for heat.
EXCELLENT job presenting this recipe, you made it look very doable. I LOVE me some sweet red Jalapenos, Fresnos and commercial Sriracha Sauces so I really think I'm gonna attempt this one, thanx.
I literally am making this recipe right now, using Fresno peppers that I successfully grew using the help of your Growing Perfect Peppers eBook! Thanks so much, and congrats on 200k subs! Well deserved!!!
A cool tip I learned, when you're done making the sauce, don't throw out the left over pulp that didn't go through the fine mesh strainer. Instead, spread it out and dehydrate it, then put it in a spice grinder. Now you have additional hot spice.
I made Sriracha from the original recipe from Thailand. Sriracha sauce came from Thailand. An American from Viernam decent brought it to the US. They used red jalapeños in their recipe. But, the original recipe calls for Thai chilis, or birds eye chilis..I live in Houston. I go to Chinatown and buy my fresh Thai chilis there. And make my own Sriracha sauce. Much hotter than the store bought. But also, so much more flavorful than the store bought. Try to make a batch from Thai chilis. It won't disappoint.
Yes! I've been waiting for this! I'm enjoying the Tabasco brand sciracha (as an alternative to Huy Fong). Its made with jalapeños not tabasco, a little darker, not as sweet & no weird ingedrients like Huy Fong 🌶
Ya know I've made some of your recipes in the past but have been a little scared to try fermentation. I think this video was the push I need. Thanks! "I know I'm wearing a tabasco sweatshirt, but we are hot sauce lovers..."
Looks Great ! ⭐⭐⭐⭐⭐👍 Rice Vinegar 💯 srirachi recipe I learned in Cali 1½lb Jalapenos or Fresno's ½lb Sweet Pepper Cubanelle 6-8 garlic cloves 4-6 cherry tomatoes 4 tbs Brown Sugar 1 tbs Sea Salt Blend into mash Ferment 5-8 days 1 tbs Honey 1 tbs Rice vinegar Blend very well I don't cook it, Ready for the bottle keep it in the Frig ! Leave about 2 inches of headspace because it's going to continue to ferment ✝️🇺🇸
You 100% can. I don't even bother with the straining step after blending, a benefit of using a really powerful blender. But even so you can strain out whatever needs to be removed before bottling. I do recommend not using any chili peppers that have iffy looking seeds (which is why you should at least cut them in half, preferably in half and then 1" pieces or smaller) because any mold inside the seed pod can ruin your ferment.
The question is, how does it taste? A few years ago, I tried several different "Sriracha" hot sauces. Few of them actually tasted any thing close to Huy Fong Sriracha. For myself, and lots of Asian people, Huy Fong Sriracha has very specific notes of garlic, vinegar, & heat, thats where most other manufacturers missed the mark completely. Firebarns was one that wasn't even close. One in particular brand I found in a dollar store, bought several of, has a musty, moldy basement flavor 😝 To some people hot sauce is hot sauce. I have many different bottles around, for different foods. Huy fong Sriracha, for Asian food. Several different hot sauces from Mexico, for Mexican dishes...
you can make sauce really fast and smooth using ultrasonic cleaners. they're normally used to clean jewelry and other metal parts. basically all it does is create ripple effects.. this effect can break down vegetables very quickly. they're also really cheap and much better than magnetic stir tables.
nice, started growing fresnos last year and I really liked them so they're gonna be a mainstay. I tried making a sriracha style sauce last year as well but didn't quite get it right so I'm excited to try this recipe once I can harvest. I feel a bit scared of putting raw sugar into a wild fermentation though, won't the bacteria/yeast just consume it?
I have a question about the inclusion or in your case the exclusion of the seeds and inner membrane. If this portion of the pepper holds the 'heat' and since you are straining fibre out in a later stage, can you leave in the innards of the pepper in the early stages? Happy to hear your assessment
Those we got from Target I believe, but it looks like Ball have discontinued the product. Normal water airlock lids work just as well, and there are many similar options on Amazon.
i frequently will pickle onions in brine, and you get the same yeast at the top of the jar. I just fold a paper towel and dab it out. It isnt bad, just looks gross.
Go for it. I use all kinds of varieties and sometimes mix them. It's all good. You can always adjust the salts and sugars after the ferment to balance the flavors. You can even add other things like spices or fruits. It's a big wide pepper world out there. 😁
I started your recipe for Sriracha Hot Sauce two days ago set to ferment. Now i realize i added all ingredients, including sugar and honey. Will this spoil my fermentation?
We’ve never tried this so not sure on the flavor. Let us know how it tastes! You can ferment sugar and honey though, so it should be fine but might be a little sweeter.
Garlic. TIP: I am one of those incredibly unfortunate souls that can't have anything from the Allium family. No onions, garlic, shallots, leeks, etc, etc. What I can do is infuse oils so I at least have that. The other thing I can do is grind up the garlic with a bit of water(non tap) and extract the juice. That is what I add to my ferments for hot sauce. It works just fine. There is a percentage of the population that can't digest the vegetable matter of Alliums without digestive trauma and then there are those that are truly allergic. I am "lucky" enough to still be able to infuse the flavors. 😅
Is there a recipe for a hot sauce that doesn’t require you to ferment your peppers? I live in an apartment. I don’t really want my pepper house stinking!
Glad to see a new hot sauce video. Y'all channel is largely responsible for me starting to make my own sauces last summer.
SAME!!
I started doing 6 Banana Peppers 3 years ago because of this channel. The following year I did 10 Banana Peppers, 10 Bell Peppers. This year I have 15 Jalapeno Peppers, 15 Jalapeno Numex Lemon Peppers, 10 Jimmy Nardelos, and 11 Bell Peppers. Going to dehydrate a bunch to make spices and definitely will be trying out sauces. Really enjoy the channel. If you ever wonder if what you're doing is impactful, the answer is absolutely yes! Please know we are grateful for your uploads. Thanks!
Congrats on 200k! Huge fan of Fresnos too 🌶️
Appreciate that, thank you!
@@PepperGeek I hadn't noticed, props to you guys. 200k is a SUPER ACHIEVEMENT. I hope it keeps going and you get a gold play button ... to keep your silver one company.
Tried a similar recipe last year with Cayenne's. A fermented version (3 weeks) and a non fermented version. Fermented was way better. I'm team ferment!
I’m also team ferment. I fermented last year’s harvest for 4 months and I could not stop eating the hot sauce I made. It was so good!
I used whole garlic cloves I grew last year and fermented in honey, sped up the fermentation of the hot sauce as well.
Great video. I am definitely going to try this one.
Can't wait to try this out. I have learned a lot from you and your husband, all of the tips and information, and dont forget the recipes . Appreciate all you do. Peace and love from Ohio!
Great simple video about one very popular sauce with perfect length and level of detail. Thanks 👍!
I made an all-red and an all-green fermented Fresno chili sauce last October that we are still using. Frost was coming so they all had to be picked regardless of color. It was a basic recipe of chilies cut in quarters, garlic, ginger root, black pepper, and allspice berries one month ferment. For one month ferments I go to 3.5% saltwater solution. Then drain (saving the liquid), blend with a Vitamix, adding some of the saved liquid and rice wine vinegar to taste. It's not too spicy and is great for general use. Well, mainly by my wife. I like the hotter stuff personally. Honestly if stored in the fridge it should last easily a year or so if needed. When you add extra vinegar it goes down to around 3.3 pH. And yes, I always heat my ferments to 170F or higher to stop fermentation. Don't be afraid of the seeds and pith, that's my motto anyway.
Looks great. Will try once I get some peppers to that stage. Did a fermented hot sauce last year and left it almost 3 months accidentally. Loved the flavour but very very spicy. I will always be team ferment for all the benefits it gives.
For the ferment try adding interesting add-ins like pear, mango, apple, pineapple, turmeric and ginger root, etc. It can tone down the heat level and make for a really interesting sauce. I have even made a Trinidad scorpion concoction fermented with red onion and red beets. It was a hit.
I can't wait to do this. Might have to swing by the farmers market to see what kind of good fresh peppers I can get. Maybe one half or whole habanero for heat.
EXCELLENT job presenting this recipe, you made it look very doable. I LOVE me some sweet red Jalapenos, Fresnos and commercial Sriracha Sauces so I really think I'm gonna attempt this one, thanx.
You guys are great. I’m so hungry for fermented hot sauce and it’s basically my mission now to introduce the concept to the world.
I literally am making this recipe right now, using Fresno peppers that I successfully grew using the help of your Growing Perfect Peppers eBook! Thanks so much, and congrats on 200k subs! Well deserved!!!
You are natural teachers! TY
great video as always
I love seeing your recipes with peppers. Thank you.
A cool tip I learned, when you're done making the sauce, don't throw out the left over pulp that didn't go through the fine mesh strainer. Instead, spread it out and dehydrate it, then put it in a spice grinder. Now you have additional hot spice.
Amazing! I need to try this now
I made Sriracha from the original recipe from Thailand. Sriracha sauce came from Thailand. An American from Viernam decent brought it to the US. They used red jalapeños in their recipe. But, the original recipe calls for Thai chilis, or birds eye chilis..I live in Houston. I go to Chinatown and buy my fresh Thai chilis there. And make my own Sriracha sauce. Much hotter than the store bought. But also, so much more flavorful than the store bought. Try to make a batch from Thai chilis. It won't disappoint.
Thank you for this really good video!! Professional and instructive! 😊😊
Gonna try this recipe thanks for sharing
I really enjoy this channel. Great work, you two!
Thank you for the video! I will be doing this recipe with Bulgarian hot pepper from my garden.
Sounds delicious! Hope you enjoy 😊
Carrot bombs?
Yes! I've been waiting for this! I'm enjoying the Tabasco brand sciracha (as an alternative to Huy Fong). Its made with jalapeños not tabasco, a little darker, not as sweet & no weird ingedrients like Huy Fong 🌶
thanks guys. keep up the great work
Great content. Thank you.
Great video! It's been a while since I watched one and your presentation has become more polished since then! Keep up the good work :)
Ya know I've made some of your recipes in the past but have been a little scared to try fermentation. I think this video was the push I need. Thanks! "I know I'm wearing a tabasco sweatshirt, but we are hot sauce lovers..."
I love checking out videos. 91 degrees today, 93 tomorrow. Hot stuff. I had to share.
Привет из Ташкента спасибо за полезный информацию, мне очень понравился.
Looks Great !
⭐⭐⭐⭐⭐👍
Rice Vinegar 💯
srirachi recipe I learned in Cali
1½lb Jalapenos or Fresno's
½lb Sweet Pepper Cubanelle
6-8 garlic cloves
4-6 cherry tomatoes
4 tbs Brown Sugar
1 tbs Sea Salt
Blend into mash
Ferment 5-8 days
1 tbs Honey
1 tbs Rice vinegar
Blend very well
I don't cook it,
Ready for the bottle
keep it in the Frig !
Leave about 2 inches of headspace because it's going to continue to ferment
✝️🇺🇸
I'm absolutely going to try this 👍🏻
Thank you for the video
Great video as always! Can't wait to try this recipe!
Could we keep the pith of the pepper for a bit of additional heat? Or does that affect fermentation? Congrats on 200k!
You 100% can. I don't even bother with the straining step after blending, a benefit of using a really powerful blender. But even so you can strain out whatever needs to be removed before bottling. I do recommend not using any chili peppers that have iffy looking seeds (which is why you should at least cut them in half, preferably in half and then 1" pieces or smaller) because any mold inside the seed pod can ruin your ferment.
Great video! I'm new to making homemade items. Can this recipe be made shelf stable so I can do a lot at one time?
Looks delicious, I'll definitely give this a try if I have enough red jalapenos
The question is, how does it taste?
A few years ago, I tried several different "Sriracha" hot sauces.
Few of them actually tasted any thing close to Huy Fong Sriracha.
For myself, and lots of Asian people, Huy Fong Sriracha has very specific notes of garlic, vinegar, & heat, thats where most other manufacturers missed the mark completely.
Firebarns was one that wasn't even close.
One in particular brand I found in a dollar store, bought several of, has a musty, moldy basement flavor 😝
To some people hot sauce is hot sauce.
I have many different bottles around, for different foods.
Huy fong Sriracha, for Asian food.
Several different hot sauces from Mexico, for Mexican dishes...
you can make sauce really fast and smooth using ultrasonic cleaners. they're normally used to clean jewelry and other metal parts. basically all it does is create ripple effects.. this effect can break down vegetables very quickly. they're also really cheap and much better than magnetic stir tables.
Thanks for the vid love it
No problem! Hope you get a chance to make the sauce
nice, started growing fresnos last year and I really liked them so they're gonna be a mainstay. I tried making a sriracha style sauce last year as well but didn't quite get it right so I'm excited to try this recipe once I can harvest.
I feel a bit scared of putting raw sugar into a wild fermentation though, won't the bacteria/yeast just consume it?
I have a question about the inclusion or in your case the exclusion of the seeds and inner membrane. If this portion of the pepper holds the 'heat' and since you are straining fibre out in a later stage, can you leave in the innards of the pepper in the early stages? Happy to hear your assessment
the sweatshirt is awesome!
How does the cooking affect the fermentation and good probiotics?
Can you guys show us how to make Sriracha that you can eat immediately without fermentation or being too sweet. One of your subscribers
The fermentation step is actually optional in this recipe! It really does add a tangy flavor like traditional sriracha, but it’s not a required step.
@@PepperGeek ok thk you
Does the addition of vinegar kill the "bugs" or bacteria created during fermentation?
Where did you get the airlock lid from? Thanks
Those we got from Target I believe, but it looks like Ball have discontinued the product. Normal water airlock lids work just as well, and there are many similar options on Amazon.
@@PepperGeek thanks.
To make it a bit hotter could you leave some seeds in?
Definitely, or throw 1-2 hotter varieties in with the fresnos
2:48 I genuinely thought she said “pray for about a minute or two until it reaches a nice mixed textured” 😂
this is god tier
Do you guys ever give your sauce a fermentation jump start by giving it a dash of ginger bug or kimchi juice?
Hmm why not do the ferment before the food processor? That’s what I usually do - but is this method better?
Couldn't you make this without the fermentation and it just be a good sauce? Seems like all good ingredients :)
It makes a biiig difference in the final flavor. It’d still be decent but fermentation really makes it bold
How might Shishito pepper used in place of Jalapenos? My shishito peppers are harvestable, but not jalapenos yet.
i frequently will pickle onions in brine, and you get the same yeast at the top of the jar. I just fold a paper towel and dab it out. It isnt bad, just looks gross.
I have a ton of Anaheim chilis, would they work too?
Go for it. I use all kinds of varieties and sometimes mix them. It's all good. You can always adjust the salts and sugars after the ferment to balance the flavors. You can even add other things like spices or fruits. It's a big wide pepper world out there. 😁
Add 1 tablespoon of sour kraut liquid or kimchi juice. It will speed up fermentation.
Great tip!
Is headspace in the jar important? I see a lot of gap in the jar from your video. I hear that too much headspace can prevent gas from escaping.
I started your recipe for Sriracha Hot Sauce two days ago set to ferment. Now i realize i added all ingredients, including sugar and honey. Will this spoil my fermentation?
We’ve never tried this so not sure on the flavor. Let us know how it tastes! You can ferment sugar and honey though, so it should be fine but might be a little sweeter.
Can I leave seeds in if I want to?
Of course you can. I don't know why anyone would grow peppers then throw away the best part.
I want to taste it!!!!😢😢😢😂❤🎉
Hot! The sauce are good, also.
I tried a fermentation once and it failed. As I only grow about 10 pepper plants I’m too scared to try another one!
Practice with store bought peppers.
🎉
Yyyaaaaassssss
Garlic. TIP: I am one of those incredibly unfortunate souls that can't have anything from the Allium family. No onions, garlic, shallots, leeks, etc, etc. What I can do is infuse oils so I at least have that. The other thing I can do is grind up the garlic with a bit of water(non tap) and extract the juice. That is what I add to my ferments for hot sauce. It works just fine. There is a percentage of the population that can't digest the vegetable matter of Alliums without digestive trauma and then there are those that are truly allergic. I am "lucky" enough to still be able to infuse the flavors. 😅
Learn something new every day
"...Lasts about 6 months."
Nope. Not in this house! My two daughters go thru sriracha faster than water!
LOL!
I never remove the seeds. It's supposed to be HOT sauce. LOL
Leave the kham?! Sure it’s safe, but it’ll make your ferment taste like a barn. Scoop it out!!
Is there a recipe for a hot sauce that doesn’t require you to ferment your peppers? I live in an apartment. I don’t really want my pepper house stinking!
It doesn’t stink if you ferment it properly.
@@francestaylor9156 ok so how am I supposed to do it then?
Ferment....i go thru hot sauce to much. I make at least a quart ever two weeks. Cause i put hot sauce on damn near everything.
Why does everyone remove seeds there hottest part.
I also dont strain i figure its more healthy fiber, but i do have to shake per sitting.
Damn was hoping to make my own Sriracha, good recipe if i get ambitious i may try a fermented sauce.
@@orionx79seeds have no heat at all, but people remove them to have a smoother sauce with no seed chunks
@@orionx79it's only hot because the capsaicin oil coats the seed
Why are you wearing a sweater in the middle of summer
No thank you 🤮
Are you expecting? I'm asking because you're glowing.
😍🌶️😍🌶️😍🌶️😍🌶️